This is a copycat recipe from one of our favorite restaurants, Mr. Crisp. What I actually had was, “Golden Tilefish, Grilled Lunchbox Peppers, White Acres Peas, Fennel, Herb Broth, Pea Shoot. See below IG post. We also had oysters. 🤤

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I didn’t have any local tilefish but I did have some local red snapper from Broadwater Shrimp Co. I didn’t have access to White Acres Peas but I did have Sea Island Red Peas. I didn’t grill the lunchbox peppers, but I did char them under the broiler. I’m not completely sure how the Chef integrated the fennel but I took a guess. I don’t know for sure that Chef had any carrot in the dish but I thought I tasted some so I added with the fennel. Also, I’m not sure how they did the herb broth but I have made a herb pistou. In this case I pureed and warmed it to mimic the Chef’s herb broth.

My version has A LOT of steps. Probably not a week night meal but it was worth it. Maybe not quite as good as Mr. Crisp but that is never my expectations when doing a copycat recipe. I just want to get close and this meal made me happy, just like at the restaurant.

Ingredients

Ingredients for Crispy Carolina Red Snapper

• 2 red snapper filets, skin on
• 2 tbsp grape seed or low smoke point oil
• Salt and pepper

Ingredients for Herb Pistou

• 1 1/4 cups flat-leaf parsley
• 1/2 cup fresh chives
• 1 cup fresh cilantro
• Kosher salt
• 1/2 garlic clove
• 2 tbls extra-virgin olive oil

Ingredients for Sea Island Red Peas

• 1 cup Sea Island Red Peas, we like Anson Mills or Marsh Hen Mill (soak in water overnight)
• Salt

Ingredients for Charred Lunchbox Peppers

• 1 bag, lunchbox pepper
• Olive oil to coat
• Salt and pepper

Ingredients for Sautéed Fennel and Carrot

• 1 half fennel bulb, diced. Preserve the fronds for garnish
• 1 large carrot, diced
• 1 shallot, minced
• 1 garlic clove, minced
• Olive oil
• Salt and pepper

Instructions

How to make a Herb Pistou

1. Blanch herbs in a large pot of boiling salted water for 10 seconds.
2. Using a slotted spoon, transfer herbs to a medium bowl of ice water to cool. Drain. Squeeze dry; chop.
3. Purée herbs, garlic, and 3/4 cup ice water in a blender until very smooth, about 3 minutes.
4. With machine running, gradually add oil. Season with salt.
5. Add mixture to a small sauce pan and slowly heat over low heat. Keep warm.

How to make Sea Island Red Peas

1. Sea Island Red Peas should be soaked in water overnight in the refrigerator.
2. Add two cups stock or water to cover, increase to boil for 15 minutes. Then cover and reduce to simmer 35-45 minutes. Cooking until peas are just tender. Don’t over cook them.
3. Remove from heat and set aside.
4. Before serving drain the stock. You can reuse the stock (potlikker) for soups.

How to make Crispy Carolina Red Snapper

1. Pre heat oven to 425F.
2. Heat a medium non stick pan over medium high heat. Add oil and heat until shimmering.
3. Season the snapper and place in the pan skin side down. To prevent the fish from curling, use a spatula and press down to keep the skin in contact with the hot pan.
4. Continue cooking until the fish is 70 percent with the skin down, approximately 4-5 minutes depending on the thickness of the fish.
5. Add the pan to the oven and continue to cook through.
6. Remove the fish and place on paper towels to absorb access oil.

How to make Charred Lunchbox Peppers

1. Once you have remove the fish from the oven, flip to the broiler.
2. Lightly coat the peppers with olive oil.
3. Season with salt and pepper and place on a sheet pan.
4. Place peppers under the broiler. Watch closely to be sure they do not burn.
5. Once charred on one side, flip the peppers and broil until the other side is charred.
6. Allow to cool to the touch and cut into large chunks.

How to make Sautéed Fennel and Carrot and Finish the Red Peas and Lunchbox Peppers

1. Heat a medium sauté pan over medium heat. Add 1 tablespoon olive oil and heat until shimmering.
2. Add shallot and garlic and cook for approximately 1 minute
3. Add fennel and carrot, lightly season with salt and pepper. Toss to combine. Cook until just softened.
4. Just before serving, add the drained red peas and charred lunchbox peppers, turn off heat and toss to combine and warm through.

Plating and Serving

1. Add the lunchbox peppers, fennel, carrot and red pea mixture to the plate.
2. Pour some of the herb pistou to cover the pea mixture.
3. Add the snapper to the top of the mixture.
4. Garnish with fennel fronds or micro greens.
5. Dress with a light drizzle of olive oil. (Optional)
6. Enjoy!

Did you try this meal? Let us know in the comments. Check out our other Copycat Recipes or my Review of Mr. Crisp. Please consider following us on IG, X, FB, PI or TT.